I am going to be totally honest with you that this recipe came by accidently. And is so peak food writer-y it’s almost cringe. I invited some folks over for a drink on the patio one day, absolutely sure I had a small wheel of brie in the fridge (as you do), which I could easily whip until smooth and serve with some toasted nuts and honey or homemade preserves. I mean, how effortlessly elegant of me! Turns out I didn’t have any brie, but did have a container of burrata rather languishing in there (as you do). I was kind of set on this whipped cheese spread idea so I decided to give it a try. And what a treat! I love burrata – the way you slide a knife into that pearly shell and all that delicious cream comes streaming out. But it can be a little but difficult to scoop up the springy cheese shell, the delicious cream and the surrounding accoutrements. Problem solved – a spreadable version ready to host to a whole host of toppings. For summer, I love to whip up this simple fresh tomato
To be lazy, I pulse up this tomato treat in a little food processor, but you could absolutely do it by hand. And if what you have is plum tomatoes or larger tomatoes, scoop out the seeds and go forth.
Ingredients
- For the Caprese
1 small clove garlic
2 green onions, white and light parts only
5 – 6 fresh basil leaves
1 few stems of oregano
1/2 teaspoon flaky sea salt
1 pine cherry tomatoes
- For the Burrata
2 balls of burrata cheese, about ounces each, at room temperature
1 Tablespoon heavy cream
Generous pinch flaky sea salt
olive oil
balsamic vinegar
Directions
- For the Caprese
- Peel the garlic and cut it into pieces then drop in the bowl of a small food processor. Cut the green onions into pieces and add to the bowl with the basil and oregano and salt. Pulse several times to mince, then scrape down the bowl. Cut the cherry tomatoes in half and drop in the food processor and pulse to chop roughly (you may need to do this in two batches). Transfer the mixture to a wire sieve set over a bowl to drain, reserving the juices. This can be done several hours ahead and left on the counter covered by a tea towel.
- For the Burrata
- Wash and dry the food processor. Tear the burrata into pieces and drop in the bowl, Add the heavy cream and a pinch of salt and blend until smooth, creamy and spreadable. Transfer to a wide, shallow bowl or a rimmed plate and spread into an even layer with the back of a spoon. Use the spoon to create a little well in the center of the burrata. This can be done several hours ahead as well and popped in the fridge. Remove from the fridge about 30 minutes before serving so it becomes spreadable and soft again. Right before serving, spoon the drained tomato mix on top of the cheese. Drizzle with olive oil and balsamic vinegar and a sprinkle of torn basil leaves. Serve with crispy bread slices or hearty crackers. Or if you are really industrious, homemade focaccia.
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